Vermicelli Soup

An easily digestible and nourishing soup, Vermicelli Soup is very quick and easy to make once you have prepared the basic chicken stock. This soup is ideal to serve to invalids.

6-8 SERVINGS

3 pints home-made chicken stock . teaspoon salt

1 teaspoon chopped fresh lemon thyme

6 oz. vermicelli

1 tablespoon lemon juice

In a large saucepan, bring the chicken stock, salt and lemon thyme to the boil over high heat. Add the vermicelli, reduce the heat to moderately low and cook, stirring frequently, for 3 to 5 minutes or until the vermicelli is ‘al dentc’ or just tender. Stir in the lemon juice. Remove the pan from the heat and pour the soup into a warmed soup tureen. Serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus